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Recipes with Noodles

Eileen Goltz

Created in China (not Italy, as most people believe) noodles were an integral part of the Chinese diet. There are several kinds of noodles in Chinese cuisine, mien noodles (egg), rice noodles, wheat noodles and bean noodles. In northern China, wheat noodle are eaten more regularly than rice or rice noodles. Rice noodles are considered a southern Chinese staple.

First and foremost, finding Asian noodles with a reliable kosher certification can be a little difficult. Try your local kosher grocery and if they can’t help, try online. If all else fails just use regular pasta in your recipes

A Soba noodle is made with wheat flour and buckwheat. It’s high in fiber and has a nutty, full-bodied flavor. The higher the buckwheat content, the more expensive the noodle. Soba noodles are typically served in soups or with a plain with a dipping sauce. Less expensive alternative: whole wheat spaghetti or linguini.

Ramen are thin and skinny curly dried egg noodles that are typically sold in an instant soup form. There is usually a packet of flavored instant soup powder in the package. There isn’t really a less expensive alternative as they are cheap, cheap, cheap but regular spaghetti noodles are pretty close.

Rice noodles are round or flat, thin and slightly translucent white noodles made from rice flour and water. They kinda have zero flavor of their own (just a great squishy texture) and they pair with just about any strong meat or fish flavor. You can substitute vermicelli, linguine, or fettuccine but it’s not really a close match.

For most, the tried and true method of cooking noodles is to boil them and then add them to the other ingredients, pour sauce over them or add ingredients to the pot they were cooked in. I really don’t have much to add to that for my column other than don’t over cook them and read the instructions on the package. Dried noodles can be kept until just about the next ice age in a cool, dry, dark place.

One final “noodle note” - those ‘chow mein' found in most Chinese restaurants are an American invention so if you’re looking for “authentic,” pass them up and get yourself the real stuff.





SLEEPING DRAGON NOODLE SALAD (pareve)

1/4 cup sesame oil
1 tablespoon hot sauce
2 1/2 tablespoons soy sauce
1 1/2 tablespoons lemon juice
2 1/2 tablespoons rice wine vinegar
2 1/2 tablespoons sugar
1/2 teaspoon kosher salt
zest of 1 lemon
3/4 cup thinly sliced green onions
2 carrots julienned
1/4 cup chopped celery
4 radishes julienned
2 cups shredded Chinese cabbage
4 packages ramen egg noodles, cooked, rinsed and drained
2 tablespoons black or toasted sesame seeds

In a large salad bowl combine the sesame oil, hot sauce, soy sauce, lemon juice, vinegar, sugar, lemon zest, and salt. Whisk to combine. Add the noodles and toss to coat. Add shredded cabbage and toss to coat. Add the green onions, carrot, celery and radishes. Toss to combine and top with sesame seeds before serving. Serves 8.






MOCK CRAB NOODLE STIR FRY (fish)

1/4 cup sesame oil
2 teaspoon cornstarch
2 egg whites
1/3 to 1/2 lb kosher mock crab pieces
3/4 lb noodles (any kind will work but I like soba noodle with this)
salt
3 tablespoons sesame oil
3 to 4 green onions cut into 1 inch pieces
2 tablespoons soy sauce
1/8 teaspoon ginger
1 1/2 tablespoon white wine
1 1/2 teaspoon sugar
1 teaspoon sesame oil

In a bowl mix the cornstarch and ginger with the egg white and whisk to combine. Add the mock crab pieces and toss to coat. Set aside. Cook the noodles in boiling salted water for about 4 to 5 minutes. Drain and rinse under cold running water. Heat the 3 tablespoons sesame oil in a skillet. Add the green onion, and mock crab and stir fry for about 1 minute. Add the soy sauce, wine and sugar and mix to combine. Cook for about 1 minute. Add the noodles and mix to combine. Continue cooking for 2 to 3 minutes and just before you’re finished add 1 teaspoon sesame oil, cook for 30 seconds, stirring constantly and serve. Serves then add the sesame seed oil just before serving. Serves 2 to 4

Modified from a recipe submitted by Carlie Smyth Chicago IL






HOT AND SPICY PORTABELLA AND EDAMAME WITH NOODLES (pareve)

For sauce
1/3 cup water
1/3 cup soy sauce
2 teaspoons Wasabi paste (this is hot, you can use less)
1 tablespoon brown sugar

1/4 cup oil
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
10 ounces portabella mushrooms, chopped into small pieces
8 cups shredded Napa cabbage
6 green onions, thinly sliced
8 to 9 ounces soba noodles
1 cup frozen shelled edamame
3 tablespoons toasted sesame seeds

In a bowl combine the water, soy sauce, Wasabi and brown sugar and whisk until the sugar is dissolved. Set the sauce aside. Heat the oil in skillet then add the ginger and garlic and cook for about 30 seconds. Add the portabellas and saute, stirring frequently for 3 to 4 minutes. Reduce the heat and add cabbage and 2/3’s of the green onions (save a tablespoon for garnish) and cook, stirring occasionally, until cabbage is crisp-tender, about 5 minutes. Add the sauce and simmer 2 minutes.

While cabbage is cooking, cook the soba and edamame together in a pasta pot of boiling salted water until the noodles are just tender, about 5 minutes. Drain the noodles and edamame in a colander and rinse with cool water. Place the noodles and edamame in a large bowl and add the vegetable mixture. Mix to combine. Serve sprinkled with remaining green onions and toasted sesame seeds.





BOTH SIDES BROWNED NOODLES (pareve)

Kind of like a noodle pancake

1 pound fresh or dried spaghetti noodles
2 tablespoon sesame oil
2 tablespoons peanut or vegetable oil (or more if needed)

In a large stock pot, add enough water to cover the noodles and bring the water to a boil. Add the noodles, stirring to separate. Cook until the noodles almost done, tender, but still firm. Drain and rinse thoroughly. Place the noodles back into the pot and add the sesame oil and toss to coat. In a frying pan or a wok, heat 2 tablespoons oil over a high heat. Add the noodles. Spread the noodles out to the edges of the pan, and then let them cook, without stirring, until they are browned on the bottom (6 to 8 minutes). Flip over and brown the other side. You can do this by placing a plate over the top of the pan, flipping the noodles out onto it and then sliding them back into the pan. You may need to add a little more oil to keep them from sticking. Cook on the second side until crispy, 4 to 5 more minutes. Remove the fried noodle pancake to a serving plate. Cut into wedges and serve with stir fried vegetables or grilled meat. Serves 4 to 6.

Modified recipe submitted by Tony Easteron River Grove IL




WARM GINGER AND PEANUT NOODLE SALAD (pareve)

1/4 cup peanut butter
1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon fresh lime juice
1 1/2 teaspoons sesame oil
1 teaspoon Wasabi
2 teaspoons minced garlic
1/2 teaspoon ginger
1/4 teaspoon salt
1/2 pound uncooked angle hair pasta or linguini
1 1/2 cups shredded carrot
1/3 to 1/2 pound snow peas, trimmed and halved crosswise
1 cup thin strips red or yellow bell pepper
3/4 cup thinly sliced green onions
1 can sliced water chestnuts
1/2 to 3/4 cup honey roasted peanuts

In a large bowl combine the peanut butter, soy sauce, vinegar, lime juice, sesame oil, Wasabi and garlic. Whisk to combine and set aside. Cook the pasta according to the directions on the box. When the noodles are al dente (still a little crunchy) turn off the heat and add the carrot and snow peas. Let the mixture sit for 2 minutes then drain, saving 1/4 cup of the liquid. Add the drained pasta and noodles to the salad dressing in the salad bowl. Toss to coat. Add the bell pepper, water chestnuts and onions. Toss to coat. Add the pasta water and toss to coat. Sprinkle the honey roasted peanuts on top and serve warm. Serves 4. This recipe can be doubled or tripled






SPICY CASHEW NOODLE SALAD (pareve)

8 oz dried linguini, spaghetti, or soba noodles
2 cups broccoli florets cut small
1/4 pound pea pods, sliced in 1/3’s
1 carrot, peeled, julienned
1/2 red onion chopped fine
3 tablespoons sesame oil
2 to 3 teaspoons minced garlic
1 tablespoon minced fresh ginger
2 tablespoon soy sauce
3 tablespoons lime juice (fresh is best)
1/8 teaspoon cayenne
1/2 teaspoon paprika
2 tablespoon chopped fresh basil
3 green onions, sliced
1 large tomato seeded and chopped
1/2 cup red pepper, julienned
1 cup toasted cashews

Cook noodles according to package directions. Drain, rinse and drain again and then set it aside. Steam the broccoli, pea pods, and carrots for about 2 minutes, making sure they are still crisp. Rinse them in cold water and set them aside. Heat 1 tablespoon of the sesame oil in a frying pan, add onion, ginger and garlic and saute for 2 to 3 minutes until just soft. Add the green onions, tomato and red pepper. Mix to combine and cook for about 2 minutes. In a bowl combine the lime juice, remaining 2 tablespoons sesame oil, soy sauce. Add the sauteed onion mixture to the sauce and mix to combine. Add the noodles and steamed vegetables to the sauce. Toss to coat the pasta. Refrigerate for at least 1 hour before serving. Great at room temperature or served cold. Before serving sprinkle the pine nuts on the top. Serves 6.




ASPARAGUS AND NOODLE STIR FRY (pareve)

3 oz. pkg. ramen noodle soup mix
1 tablespoon sesame oil
1 lb. asparagus, cut into 1" pieces
1 red bell pepper, cut into strips
1 red onion, chopped
2 teaspoons minced garlic
1 tablespoon soy sauce
2 tablespoon lemon juice
1 teaspoon sesame oil
1/8 teaspoon hot pepper sauce

Cook and drain ramen noodles as directed on the package and set them aside. Heat 1 tablespoon sesame oil in wok or large skillet. Add the asparagus, bell pepper, onion and garlic. Stir fry for 2 to 3 minutes or until the vegetables are crisp-tender. Add the ramen seasoning packet, soy sauce, lemon juice, 1 teaspoon sesame oil and hot sauce and stir. Stir in the cooked noodles. Cook for 3 or 4 minutes until everything is hot throughout. Serves 4 to 6.

Modified from about.com

© Eileen Goltz